Pre-heat the oven to 180°C/350°F/Gas 4 and grease and line two 20cm/8inch round sandwich tins.

Whisk the eggs, sugar and vanilla using an electric whisk. The mixture should double in volume and leave a trail.

Using a large metal spoon add half the flour and gently fold in. Follow this with half the oil then add the remaining flour & oil

Pour the batter into each tin evenly. Bake for approximately 35 minutes or until golden and springy to touch.

Allow the sponges to cool slightly in the tins and then transfer to a wire rack to cool completely.

Meanwhile, whip the cream until soft peaks form and gently fold in the yogurt – try and achieve a ripple effect. Sandwich the cakes by spreading over the strawberry conserve then add the sliced strawberries and spread over the cream and yogurt mixture.